Cheese & Spinach Stuffed Mushrooms

Ingredients

• 4 large portobello mushroom caps
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper, divided
• 1 cup part-skim ricotta cheese
• 1 cup finely chopped fresh spinach

• ½ cup finely shredded Parmesan cheese, divided
• 2 tablespoons finely chopped kalamata olives
• ½ teaspoon Italian seasoning
• ¾ cup prepared marinara sauce

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​Method

1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and ⅛ teaspoon pepper. Roast until tender, 20 to 25 minutes.
3. Meanwhile, mash ricotta, spinach, ¼ cup Parmesan, olives, Italian seasoning and the remaining ⅛ teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1½ minutes.
4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous ⅓ cup ricotta filling into each cap and sprinkle with the remaining ¼ cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

​Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

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